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Used brown rice instead of wild rice, and LOVED it!
Great idea! I love brown rice and it would work well in place of the wild rice here.
I want to use dried currants, but they can be hard. Can I cook them in with the rice?
I didn’t make this exact recipe but I’ve made a similar salad (also, a hot side dish with fresh herbs) from pure wild rice but you first have to “bloom” it. No brown rice or any other is necessary.
In a heavy saucepan, bring several cups of water to a boil. Add wild rice. Immediately turn off heat, stir and cover for one hour. After an hour, bring more water to a boil in a kettle. Drain the rice in a sieve, return to the saucepan and add the boiling water with a pinch of salt. Cover and wait another hour. If all rice is not bloomed, repeat, cool and construct your salad.
It sounds like a pain but pure bloomed wild rice has a flavor and texture like no other. You are poaching the wild rice and not boiling it. It makes a major difference.
My personal preference for these fall flavors would be chopped toasted hazelnuts and dressed with hazelnut oil instead of pecans and olive oil. And maybe some chopped chervil. But that’s just me.
Has anyone tried this without the onion? I can’t stomach raw onion anymore. Will it ruin the dish if I leave it out?
Just wondering how far in advance I can make this. Today is Sunday and I want it for Thanksgiving. But I don’t have time to do it last minute. Make it now and refrigerate? Can it be frozen, before putting on the dressing?
Hi Jill, you can make the recipe a day or two ahead, but not more than that without it suffering.
Would it be ok to use fresh cranberries in this recipe?
No, they would be too sour. Dried cranberries are sweetened, which you need to balance the sourness. ~Elise
Simple and very delicious! Another favorite not to be forgotten. Thanks!
I have a box of Uncle Ben’s Wild Rice which includes a seasoning packet. Would I include or omit the seasoning packet? Thanks.
You would omit the seasoning packet. ~Elise
Made this for friends exactly the way the recipe was written…it was a hit! It’s good hot or cold. Defininately will make it again.
Thank you for this recipe, I’ve been making it for years, everything from holiday dinners to picnics. Always gets rave reviews!
I made this salad for a Christmas potluck party and it was delicious! I added diced red delicious apples for texture, color, and flavor which made it a big hit. Also, I used Bob’s Red Mill wild and brown rice mix which doesn’t have any seasonings like a boxed mix (but it’s healthier) so the flavor was a little flat and I had to season it with lots of salt. Next time I would add some herbs/spices like parsley, thyme, or sage. Also, I would probably not have the rice sit covered for 10 minutes after cooking b/c this caused the evaporated water to condense and made the texture of the rice a little pasty.
I made this for Thanksgiving this year and loved it. I wanted to forgo turkey and other sides and sit down with the entire bowl of this salad. Thanks for a great recipe!
I’ve just discovered this recipe and hope I don’t lose it. It’s wonderful. I made it last night pretty much as written and it was absolutely delicious. I served it with a really good Rachel Ray recipe for Hunter-style chicken made with reconstituted dried porcini and red wine. It made for a memorable meal – just for the two of us but one to share with guests next time.
Pin it to Pinterest and it will always be there for you.
We first made this recipe two weeks ago with half brown rice, half wild rice (cooked in a rice cooker), and used dried cherries and pistachios for the fruit and nuts. We are making it again today, we love it!
This is such a great recipe. I made it earlier this week and added some dried cherries with the cranberries, as well as a little OJ to the dressing. It’s delicious! Thanks for sharing it. :)
Thank you. I’ve found so many wonderful recipes on this website. I’d like to add that this recipe is similar to recipes I have which call for cracked wheat, bulghar, or cous cous and would probably be great with any grain.
I made the salad with dinner last night and added some cut up clementines along with the cranberries. It was fantastic. My husband even enjoyed it and he can be a picky eater. Thank you for the recipe. I look forward to more.
Is 50 minutes the correct time for this? I’ve never cooked rice longer than 15-20 minutes.
Note from Elise: white rice cooks up in 15 minutes, brown rice 45 minutes, and wild rice about 50 minutes.